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How to improve the fermentation of pastry dough
When preparing puff pastry and a number of other confectionery products, it is important to maintain a certain temperature using chilled raw materials. And here there is a difficulty with fats, since at low temperatures they are solid and unevenly distributed in the dough.
There is a "grandfather's" way to beat off margarine with a rolling pin. Thus, it is crushed into fine crumbs, while remaining cold, and easily interferes with the dough.
The same effect can be obtained by passing margarine between the shafts of the rolling machine.
And to achieve optimal results, when preparing croissants, puffs, cakes and puff pastry pies, use the special margarine GRANDPRO Croissant!
There is a "grandfather's" way to beat off margarine with a rolling pin. Thus, it is crushed into fine crumbs, while remaining cold, and easily interferes with the dough.
The same effect can be obtained by passing margarine between the shafts of the rolling machine.
And to achieve optimal results, when preparing croissants, puffs, cakes and puff pastry pies, use the special margarine GRANDPRO Croissant!
Olga Gaidachenko
Sales support technologist, RUSAGRO Maslo
РУСАГРО масло
© 2026. Все права защищены
© 2026. Все права защищены
Политика конфиденциальности
Новости бренда GRANDPRO
Нажимая кнопку «Узнать стоимость», я подтверждаю что ознакомился/ознакомилась с Политикой конфиденциальности и даю согласие на обработку персональных данных
